Prep Time: 25 min. • Cook Time: 30 min.
Preheat oven to 450°F. Peel and cut the watermelon into ½-inch cubes. Place the cubes in a large bowl and toss with salt. Place the salted watermelon in a colander over a bowl, let drain for about 20 minutes, and then discard the salty watermelon juice. Cut the cucumber into ½-inch dice. Peel and thinly slice the red onion. Thinly slice the jalapeño. Toss the chicken thighs with the ranch dressing and set aside.
Place a wire rack on a sheet pan and spray the rack with the vegetable oil spray. Place the potato flakes in a medium bowl. One at a time, remove the chicken thighs from the marinade and dip in the potato flakes, pressing the coating onto the chicken. Place the coated chicken onto the wire rack. Once all the chicken is coated, spray the chicken with the vegetable oil spray and place sheet pan in the oven. Roast the chicken until its golden brown, about 30 minutes.* Discard any remaining ranch dressing.
While the chicken is cooking, toss the watermelon cubes with the cucumbers, red onion, jalapeño, and lime juice. Serve the chicken with the watermelon salad.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 410, Fat 18g, Sat Fat 4g, Trans Fat 0g, Cholesterol 160mg, Sodium 1790mg, Total Carbohydrate 26g, Fiber 2g, Sugars 13g, Protein 31g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free